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cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
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A chunky, creamy guacamole with just the right amount of zip! Grilled avocados add a smoky, caramelized taste.
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Peanut butter is the secret ingredient in these sweet potato and black bean roll-ups that everyone in the family will devour. Serve with sour cream and salsa!
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A new twist on the classic green bean casserole, this version adds bacon, macadamia nuts, mushrooms, ginger, water chestnuts, and Cheddar cheese to earn applause for the holiday cook.
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Get Tomato Soup with Pancetta Recipe from Food Network
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This warm and filling soup makes a wonderful lunch during cooler weather.
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These tasty meatballs include green peppers, onions and Italian-style bread crumbs baked in a golden mushroom sauce. The recipe is a creation of my own.
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Thin steaks are wrapped around bacon and onions, pan-fried, and then simmered in beef broth, which is, in turn, made into a sour-cream gravy in this traditional German recipe. Guten Appetit!
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Tater tot potatoes baked with cream of chicken soup, onion, sour cream and sharp cheddar cheese, topped with buttery corn flakes.
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This recipe takes a classic upside-down pineapple treat and turns it into a cheesecake; the creamy texture pairs well with the juicy fruits.
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This curried cauliflower spread satisfies the urge for creamy texture without the fat (the secret: low-fat yogurt and sour cream).
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Cheesy, pan-fried patties of mashed potatoes are sure to be the star of your next meal.